Layered Spinach Pasta Salad
Bright, fresh, and irresistibly creamy, this Layered Spinach Pasta Salad combines tender fusilli pasta, crisp baby spinach, and a rainbow of vibrant vegetables into a stunning, crowd-pleasing dish. Topped with a zesty homemade dressing of mayo, Greek yogurt, lemon juice, and Italian seasoning, this salad is as flavorful as it is beautiful. Perfectly layered with juicy cherry tomatoes, crunchy cucumbers, sweet bell peppers, and a sprinkle of mozzarella cheese, it's the ultimate combination of textures and tastes. Make it ahead and allow the flavors to meld in the fridge for an hour, making it an effortless yet impressive option for potlucks, picnics, or a light, refreshing meal. This recipe is a harmony of convenience, color, and nutrition your guests will keep coming back for!
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Recipe Information
Ingredients
- 3 cups Fusilli pasta
- 4 cups Fresh baby spinach
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 1 cup Shredded mozzarella cheese
- 0.75 cup Mayonnaise
- 0.5 cup Greek yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the fusilli pasta according to the package instructions. Drain, rinse with cold water, and set aside to cool completely.
While the pasta is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Italian seasoning, salt, and black pepper to make the dressing. Set aside.
In a large glass serving bowl, start layering the salad. Begin with the cooked and cooled pasta as the bottom layer, followed by 2 cups of fresh baby spinach.
Add a layer of cherry tomatoes, then a layer of diced cucumber, and next the red bell pepper. Follow with the remaining 2 cups of spinach.
Scatter the red onion slices over the spinach and sprinkle the shredded mozzarella cheese as the final layer.
Drizzle the prepared dressing evenly over the top of the salad. Optionally, use a spatula to spread it evenly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve chilled, ensuring each scoop includes a bit of every layer. Enjoy!
Nutrition Facts
Calories |
3683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 445.5 g | 162% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 30.2 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2530 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
